International Cuisine

Exploring the world through food.

  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook

Surinamese Spring Rolls (Loempia)

September 3, 2020 By Darlene at International Cuisine

Surinamese spring rolls called loempia are a delicious treat for any occasion.  These little rolls are filled with an array of local ingredients.  It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants. 

A plateful of Surinamese Spring rolls called loempia surround a sweet chili dipping sauce. The other thing I love about making spring rolls is that they freeze beautifully.  Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later.  You can use a wok to fry them or a deep fryer works great too.

These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce.  I used a bottled sweet chili sauce which was delicious.  This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.

Did you know that Suriname used to be called Dutch Guiana?  Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country.  If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”.   You will also find more authentic Surinamese recipes like Pom and Bakabana.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of Surinamese Spring rolls called loempia surround a sweet chili dipping sauce.
Print Pin
0 from 0 votes

Surinamese Spring Rolls (Loempia)

A lovely little snack or appetizer for any occasion.
Course Appetizer
Cuisine surinamese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 spring rolls
Calories 59kcal
Author Darlene at International Cuisine

Ingredients

  • 1 chicken breast skinless and boneless
  • 1 clove
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/2 small cabbage shredded
  • 1/2 lb long beans cut into small pieces
  • 2 spring onions sliced
  • 1 medium onion diced finely
  • 3 small potatoes diced
  • 1 cup bean sprouts
  • 3 Tablespoons olive oil
  • 1 package Egg roll Sheets
  • 1 oil for frying
  • 1 maggi cube
  • 2 Tablespoons soy sauce light

Instructions

  • Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
  • Cook on medium high until the chicken is cooked through about 8-10 minutes
  • Remove chicken and using two forks shred the chicken and set aside
  • Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
  • Add in the cooked shredded chicken
  • Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
  • Add in pepper to taste as well as the light soy sauce. Stir to combine
  • Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
  • Add in the spring onions and bean sprouts mix together and cook 1 more minute
  • Remove from heat and set aside until cool enough to handle
  • Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
  • Repeat until all the filling is used up.
  • Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
  • Serve with a tomato chutney or sweet chili sauce.

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

 

Filed Under: Appetizer, Recipes, Suriname

Pom (A chicken and root vegetable casserole from Suriname)

September 3, 2020 By Darlene at International Cuisine

Pom is considered to be the national dish of Suriname.  It is typically reserved for special occasions as it has a large amount of chicken in the dish which is a luxury. There is a saying “without pom, there is no birthday”.  I think that pretty much sums up how much pom is beloved in Suriname.

A slice of pom a chicken and root vegetable casserolePom is actually short for the root vegetable pomtajer, that is used as the topping.  It is believed that this recipe originated from the Jewish immigrants who after the Spanish Inquisition were forced out of Portugal and Spain. They owned about a quarter of the plantations back in 1730.  The Jews were known to clean chicken with citrus juice, and they also were known to cook in ovens.  They likely made this dish for the sabbath.  One problem is that potatoes were not available in Suriname, so the Afro-surinamese servants recommended the use of the indigenous pomtajer for the grated topping. 

The dish has evolved over the years with all of the immigrants of Suriname contributing to its flavors.  As such, there are numerous ways of making pom. The Chinese contributed ginger and lychee, the Indians -Piccalilli, the creoles – salted beef and the Javanese- soy sauce.  This is a more traditional recipe for pom and yes, you can use potatoes if you can’t find the elusive pomtajer at your local market, which is what I did.  You could also use taro root, malanga or cassava root as alternatives as well.

The dish has many ingredients and I thought some to be strange combinations but the result was really delicious.  I loved the citrus notes to the dish as well as the crunchy topping.  As many Surinamese left Suriname and emigrated to the Netherlands. Pom is also very popular there as well.  The Dutch like to eat a slice of left over pom between two pieces of bread like a sandwich.   If you have any leftovers you should try it.

If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”.   You will also find more authentic Surinamese recipes like Surinamese spring rolls and Bakabana.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A slice of pom a chicken and root vegetable casserole
Print Pin
0 from 0 votes

Pom (Chicken and Root Vegetable Casserole)

The national dish of Suriname
Course Main Course
Cuisine surinamese
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 322kcal
Author Darlene at International Cuisine

Ingredients

Chicken Filling

  • 6 tablespoons olive oil divided
  • 2 small onions diced
  • 1 lb. skinless boneless chicken breasts cut into 2-inch chunks
  • 2 teaspoons salt
  • 1 teaspoon white pepper ground
  • 2 cups tomatoes chopped
  • 2 cups chicken stock
  • 1 tablespoon tomato puree
  • 1/2 cup coconut milk
  • 2 oranges juice and zest of
  • 1 tablespoon coconut sugar
  • 1 teaspoon allspice ground
  • 1 teaspoon nutmeg ground
  • 1/4 cup piccalilli or spicy relish
  • 2 tablespoons sambal oelek or to taste
  • 1 cup flat-leaf parsley chopped

Grated Potato or Pomtajer Topping

  • 1 pound russet potatoes peeled and grated
  • 1 white onion peeled and grated
  • 3 eggs
  • 1 teaspoon paprika powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

Cook Onions and Chicken

  • Take the juice of one orange, a dash of salt and your chicken pieces into a mixing bowl. Massage the salt and citrus juice into the chicken, then let sit for several minutes while you tend to your onions
  • Heat 2 tablespoons of olive oil in a large wok or saucepan over medium-high heat.
  • Add in your onions and stir.
  • Cook the onions for 5-6 minutes as they turn translucent, then take a slotted spatula to remove them. Set aside
  • Drain the orange juice from the mixing bowl of chicken, then add your chicken into the same wok/saucepan with two more tablespoons of olive oil, salt and pepper
  • Sear your chicken for 2-3 minutes each side as the outside starts to brown.

Prepare Your Pom Filling

  • As the chicken browns, add back in the onions as well as the chopped tomatoes, chicken stock and tomato purée. Stir well.
  • Next, add in the coconut milk, orange juice, piccalilli (or relish), sambal, sugar, allspice and nutmeg into the pan. Stir well.
  • Add in some freshly chopped parsley and take the pan off of direct heat. Stir, then transfer the entire mixture into a nonstick (or oiled) casserole dish.

Make and Layer Pom Crust

  • Start by preheating your oven to 375 degrees Fahrenheit.
  • Next, begin grating the peeled potatoes and onion into a large mixing bowl. Stir to combine.
  • Add in eggs, paprika powder, salt and pepper. Mix thoroughly. Feel free to use your hands.
  • Once the potatoes are well mixed and coated in eggs and spices, carefully spread the grated mixture over top of your casserole dish. You want to cover every possible square inch of surface area so that the chicken is encapsulated in the casserole dish.
  • Place your pom in the oven and bake for 45 minutes or until your potato crust is golden brown and has a nice crunch to it.
  • Serve pom with some stir fried green beans or just enjoy it on its own.

Nutrition

Calories: 322kcal | Carbohydrates: 24g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1063mg | Potassium: 812mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg

Filed Under: Main Dish, Recipes, Suriname

Bakabana (Battered Fried Plantains with Peanut Sauce)

September 3, 2020 By Darlene at International Cuisine

Bakabana is a delicious little treat made with ripe plantains, actually the more black they are the better. Plantains are abundant in the little South American country of Suriname. 

a plateful of battered and fried plantains served with a spicy peanut sauce

I have made fried plantains many times and I really enjoyed this recipe with the sweet batter.  I also loved the spicy peanut dipping  sauce.  Peanuts are another common ingredient in Surinamese cuisine. It also calls for kecap manis which is also beloved sweet soy sauce. It made for a lovely way to end our Surinamese meal.   Bakabana is a favorite snack or dessert in Suriname.  As always bakabana are best right out of the fryer so that batter is crispy and the plantains soft and warm.

Did you know that Suriname has one of the largest protected areas of rainforest in the world?  It is called the Central Suriname nature Reserve and is also a UNESCO World Heritage Site.  The rainforest covers the southern four-fifths of the country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”.   You will also find more authentic Surinamese recipes like Pom and loempia.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a plateful of battered and fried plantains served with a spicy peanut sauce
Print Pin
0 from 0 votes

Bakabana (battered fried Plantains with a spicy peanut dipping sauce)

A delicious treat or dessert from Suriname
Course Dessert
Cuisine surinamese
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Calories 662kcal
Author Darlene at International Cuisine

Ingredients

Sauce Ingredients:

  • ½ cup natural peanut butter
  • 1 teaspoon galangal powder
  • 1/3 cup Kecap Manis
  • 1 tablespoon lime juice
  • 1 tablespoon chopped peanuts for garnish

Ingredients For the Bakabana

  • 4 plantains very ripe, black
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 2 Tablespoons buttermilk
  • 2 Tablespoons brown sugar
  • pinch salt
  • 1/2 cup soda water
  • vegetable oil for frying

Instructions

Sauce Instructions

  • To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
  • Simmer for 10 minutes until sauce is smooth and thick.
  • Garnish with chopped peanuts.

Insructions for the Bakabana

  • In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt. Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.
  • Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends. Pull the skin off.
  • Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
  • In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.
  • Once the oil is hot, dip the plantain slices into the batter to coat them and carefully drop them in the oil taking care not to over crowd the pan.
  • Cook until golden brown on both sides turning once, about 3-4 minutes. Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.

Nutrition

Calories: 662kcal | Carbohydrates: 115g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 537mg | Potassium: 1163mg | Fiber: 7g | Sugar: 50g | Vitamin A: 2077IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 3mg

Filed Under: Dessert, Recipes, Suriname

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

Our Mission

To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

Connect and share with Us

  • Instagram
  • Pinterest

Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

Copyright International Cuisine 2014-2021 All Rights Reserved